1. Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier release.
Senior-friendly tip: A non-stick spray with flour included can be especially helpful if your hands or wrists aren’t as strong as they used to be.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
Make sure everything is evenly distributed. This will help your cake rise beautifully and bake evenly.
3. Add Butter and Eggs
Add the 1/2 cup softened butter to the dry ingredients.
Use an electric mixer or pastry blender to work it into the flour mixture. The texture should resemble coarse crumbs.
In a separate bowl:
Beat 3 eggs and 1 teaspoon vanilla extract together.
Add this mixture to the flour and butter, stirring until just combined.
Don’t overmix — gentle mixing keeps the cake soft and tender.
4. Stir in the Pineapple and Buttermilk
Add the star of the show:
1 cup of drained crushed pineapple
1/2 cup buttermilk
Stir everything together until the batter is smooth. The crushed pineapple adds moisture and a sweet-tangy flavor that gives the cake its unique character.
5. Bake to Golden Perfection
Pour the batter into your prepared cake pan.
Use a spatula to smooth out the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for about 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.
Cooling tip: A cake that’s even slightly warm can cause your frosting to melt — patience is key!
Making the Pineapple Frosting
This frosting is smooth, rich, and kissed with just enough pineapple to make it irresistible. It’s a perfect pairing for the fruity cake beneath.
Instructions:
see continuation on next page
